Sweet Potato And Cinnamon Icecream

4 from 1 vote

I've been doubtful about the loads of homemade icecream recipes on the internet. Some of them takes frozen fruit, mix some ingredients and puree them in foodprocessor and freeze it. I always thought that's a frozen thick smoothie. Icecream should be rich, creamy and smooth. It should melt slowly into a luscious, tongue coating custard in your mouth. There are more such methods, so I was never really interested in trying out homemade icecream. But there's one 21 months old small person at my home who really really likes icecream and I can't really give him store-bought ones almost every alternate day... And now Plattershare is having a contest on icecreams!!! This much motivation was enough for me... So I thought let's do some googling.. find some really convincing recipe for icecream base and make an icecream by adding some healthy and favourite fruits of my dear baby boy... So here's my first ever try on icecream which is made of healthy sweet potato, cinnamon and some toasted almonds on top.
Prep Time 30 minutes
Cook Time 12 hours
Total Time 12 hours 30 minutes
Served AsDesserts
Servings 6


  • 1 cup + 2 tbsp of whole milk
  • 1/2 cup heavy cream
  • 4 tablespoon of brown sugar
  • A pinch of salt
  • 1 teaspoon cinnamon powder
  • 1/4 teaspoon nutmeg powder
  • 5 teaspoon corn flour
  • 30 gm cream cheese
  • 1 tablespoon honey


  • Take 5 tsp of corn flour into a small bowl and add 3 tbsp of milk.
  • Mix well to form a slurry. No lumps. Keep aside.
  • In another small bowl take cream cheese and add 4 tbsp of milk. Whisk in the salt.
  • Mix well until smooth and keep aside.
  • In a thick sauce pan add remaining milk. Mix cream, sugar and honey.
  • Bring it to simmer over medium flame, whisking frequently.
  • When it starts bubbling gently, lower the flame and simmer for 4 more minutes. Remove from the heat.
  • Now take 1/4 cup of this hot milk mixture and add in to corn flour slurry. Whisk it well.
  • Add this back slowly into hot milk whisking constantly. Its for thickening the mixture.
  • Return to the medium flame and cook until it boils. Whisk frequently.
  • Boil for a minute and remove form heat.
  • Add in cream cheese mixture. Whisk it well.
  • Add the sweet potato puree and whisk it till incorporated well.
  • Fill this mixture into a shallow container and freeze for 4 hours.
  • After four hours,take it out and check if it's frozen or any ice crystals are formed.
  • Break the icecream crystals and put all the icecream into a blender. Add in cinnamon powder, nutmeg powder.
  • Churn it by using hand mixer for a minute. This step incorporates some very small air bubbles in to the icecream.
  • Back in the shallow container and freeze for atleast 4 more hours.
  • Remove and check for any ice crystals formation.
  • Break and stir the icecream with a spatula or whisk.
  • Back into freezer overnight or till to be served.
  • Enjoy by adding some toasted almonds on top.

Please appreciate the author by voting!

4 from 1 vote

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